Roasted Brussels Sprouts With Balsamic

Experience the ultimate transformation of a simple vegetable into a gourmet side dish with these Roasted Brussels Sprouts With Balsamic. By roasting them at a high temperature, the sprouts develop deep, caramelized edges and a tender interior, creating a savory base that perfectly complements the tangy sweetness of a rich balsamic glaze. This dish is an ideal blend of textures and flavors, making it a standout addition to any meal.

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The secret to this recipe lies in the high-heat roasting process and the placement of the sprouts. By laying them cut-side down, you maximize contact with the baking sheet, ensuring every sprout achieves that beautiful golden-brown finish. The addition of a touch of honey to the balsamic reduction elevates the dish, providing a subtle sweetness that cuts through the vinegar's acidity.

Ingredients

• Vegetables
• 1 lb (450 g) Brussels sprouts, trimmed and halved
• Pantry
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Balsamic Reduction
• 1/4 cup (60 ml) balsamic vinegar
• 1 tbsp honey (optional, for extra sweetness)

Instructions

Step 1

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until evenly coated.

Step 3

Spread Brussels sprouts cut-side down on the prepared baking sheet in a single layer.

Step 4

Roast for 20–25 minutes, shaking the pan halfway through, until sprouts are browned and caramelized.

Step 5

While sprouts roast, prepare the balsamic reduction: In a small saucepan, combine balsamic vinegar and honey (if using). Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and syrupy, about 5–7 minutes. Set aside.

Step 6

Remove Brussels sprouts from oven. Arrange on a serving platter and drizzle with the balsamic reduction. Serve immediately.

Zusatztipps für die Zubereitung

To ensure the most consistent caramelization, try to select Brussels sprouts that are similar in size. If you have some particularly large sprouts, consider quartering them instead of halving them so they cook at the same rate as the smaller ones. Always ensure the pan is not overcrowded; if the sprouts are too close together, they will steam instead of roast.

Varianten und Anpassungen

This recipe is highly adaptable. For an extra layer of flavor and texture, sprinkle a handful of toasted nuts like walnuts or pecans, or some freshly grated Parmesan cheese over the sprouts before serving. To make this dish completely vegan, simply substitute the honey with an equal amount of maple syrup.

Serviervorschläge

These balsamic-glazed sprouts are the perfect accompaniment to a variety of main courses. They pair exceptionally well with roasted chicken, pork tenderloin, or even a grilled steak. For holiday meals, they serve as a vibrant and flavorful side that complements traditional festive spreads beautifully.

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With their perfect balance of crispy texture and tangy-sweet glaze, these Roasted Brussels sprouts are sure to become a new favorite in your recipe rotation. Simple, healthy, and sophisticated, they bring a touch of Modern American cuisine right to your dinner table.

Recipe FAQs

→ Why do my roasted Brussels sprouts turn mushy?

Mushiness usually results from overcrowding the pan or insufficient oven temperature. Arrange sprouts in a single layer with space between them for proper air circulation. Roasting at 425°F ensures exterior crisping before interiors become too soft.

→ Can I prepare the balsamic reduction ahead of time?

Absolutely. The reduction can be made up to one week in advance and stored in an airtight container at room temperature. Gently reheat before drizzling to restore pourable consistency.

→ What's the best way to trim Brussels sprouts?

Trim the woody stem end and remove any loose or yellowing outer leaves. For very large sprouts, cut an 'X' into the trimmed base to help heat penetrate evenly during cooking.

→ How do I know when the reduction is ready?

The vinegar is ready when it coats the back of a spoon and has reduced by roughly half. Watch carefully during the last few minutes—syrups thicken rapidly and can burn. The finished consistency should resemble warm maple syrup.

→ Can I use frozen Brussels sprouts?

Frozen sprouts release excess moisture during cooking, making them difficult to roast properly. For best caramelization and texture, use fresh sprouts. If frozen is your only option, thaw completely and pat thoroughly dry before roasting.

→ What proteins pair well with this dish?

The balsamic's acidity complements rich meats beautifully. Serve alongside roasted chicken, pan-seared steak, or holiday ham. For vegetarian meals, pair with quinoa, wild rice, or grilled halloumi.